• In a large heavy pan, melt the butter over a medium heat.
• Saute the onion until translucent. Add the minced beef and fry, breaking the meat up with your spatula, until cooked.
• Add the garlic, cinnamon, cloves, bay leaves, and cardamom. Saute until fragrant.
• Stir the rice in, tossing to lightly toast the rice.

| Toasting the rice before adding the liquid helps the rice grains to remain separate and adds flavour. 

Make sure to separate the minced beef as much as possible with the spatula when frying. This ensures that the meat will be evenly distributed throughout the dish.

• Stir in the crushed tomatoes, as well as the salt and sugar. Stir until well combined.
• Pour in the chicken stock and stir. Bring the pot up to the boil, then cover the pan and turn the heat down to medium. Cook for 10 minutes.
• Turn the heat down to a low heat, and cook the rice for another 10 minutes.
• Turn the heat off, and let the rice sit covered for 10 minutes.